Hi everyone - this is my first post to sloe.biz, so please be nice to me!
I know that saffron isn't a fruit, but I couldn't find a more appropriate board, so I thought that it wouldn't be too out of place here.
This is my recipe for a saffron-based vodka cordial - I call it Aurum potabile - Latin for 'drinkable gold' - because of its wonderful golden colour. Saffron is a mild stimulant and euphoric, so this is a good drink to have a little glass of when you're feeling low, or it's cold and grey outside, like it is here today.
250 ml cheap vodka
50 ml clear honey (I used Spanish lemon honey)
10 ml rosewater
10 ml orange flower water
5 ml natural vanilla essence
1 g saffron strands - don't use powdered saffron or it'll be much harder to filter
Put the vodka in a Pyrex jug and bring it just to blood heat by immersion in a water bath or a pan of hot water.
Add the honey and stir until dissolved.
Cool to room temperature.
Add the essences and the saffron.
Strain through a funnel into a dark glass bottle (a wine bottle will do perfectly) so that the light doesn't affect the colour.
Rinse the funnel into the bottle with a little more vodka, then cork.
After a week, filter to remove the saffron strands and any sediment, and rebottle.
What other fruit do you bottle? Exchange recipe ideas here (No sloes or damsons here please)
3 posts • Page 1 of 1
marionetta wrote:The recipe looks lots of fun and I have some saffron that I've never used...
What do you mean by natural vanilla essence-could one use part of a pod instead?
How long should the vodka be left to mature?
There's synthetic vanilla "flavouring", which is made (believe it or not) from waste wood pulp from paper-making, and real vanilla extract. Buy by price is the best guide, if the label doesn't make it clear - the more expensive, the more likely it is to be natural
I'd be wary of using a pod, because the vanilla seeds are very tiny and very dark - unless you want to wait ages for them to settle, and then be very careful when decanting/syphoning. it would be better to use vanilla extract, I think.
It doesn't take long for the saffron to infuse, so this is quite a quick recipe; I think I decanted mine after a week, and it was fabulous.
Good luck, and I hope you enjoy it!
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